If your sourdough starter isn’t rising or doubling in size after you feed it, something is wrong with it. Don’t worry, because I have two easy ways to fix this issue.
In a nutshell, here are two ways to fix your sourdough starter when it won’t rise:
If your sourdough starter won’t rise anymore, reset it by putting 25 grams of starter in a jar and feed it 50 grams of flour and 50 grams of water. With this ratio, your starter should double in size in about 12-24 hours. If your starter has never risen before, follow a proven guide to create an active starter.
I shared these two fixes on YouTube and the video now has around 100,000 views. I figured I should share these two fixes more in detail on this website as well.
Two Ways to Fix Your Sourdough Starter When It Won’t Rise
#1. The Reset Method
Who this method is for: If your sourdough starter used to be working great, and now it isn’t, this method is for you. Maybe your starter used to double in size 3-4 hours after you would feed it, but then something happened, and now it’s slow, sluggish, and won’t grow. Your starter needs a reset.
The Problem
Whether you know it or not, you probably have too much starter in your jar. Let me explain – The more starter you have, the more food (flour and water) the starter needs in order to grow. So, if you are keeping a lot of starter in your jar compared to the amount of food you’re giving it, your starter is very likely starving for food. It will be unable to grow properly unless you make a change.
I recommend a reset.
How to Fix It
- Take 25 grams of sourdough starter (~ 1 Tbsp) out of your jar and transfer it into a clean jar. Discard or save the rest of the starter you have for a sourdough discard recipe. You won’t be using it anymore.
- In the new jar, feed the small amount of starter 50 grams of water (~1/4 Cup) and 50 grams of flour (~ 1/3 Cup + 1 Tbsp). Stir everything together until it is fully combined and there aren’t any dry bits of flour left.
- Cover the new starter jar loosely with a lid and mark the top of the starter with a rubber band. This will allow you to see how much the starter is actually rising.
- Allow the starter to rise at room temperature until it has doubled in size. You’ll probably have to wait longer than you’d expect (up to 24 hours). But, given enough time, the starter should rise and double in size.
- Once the starter does eventually double in size, discard everything in the jar except 25 grams of sourdough starter (~ 1 Tbsp). Once again, feed it 50 grams of water and 50 grams of flour; stir everything together until well combined. Cover up your starter and mark the top with a rubber band. The starter should rise even faster this time, potentially doubling in size in 4-8 hours.
- You’ve officially reset your starter! Now you can discard everything but 25 grams of starter and keep your starter jar in the fridge. Pull it out of the fridge the next time you want to use it.
#2. Follow a Plan to Get Your Starter Active
Who this method is for: This method is for people who don’t have an active sourdough starter yet. If your starter has never predictably doubled in size after feeding it, you fall into this camp. Even if you see bubbles in your starter from time to time, the real test of a starter’s activity is how well it doubles in size after being fed. If your starter doesn’t do this yet, you need to work on getting it active.
The Problem
Some people think they have an active starter, but they actually don’t. Then, when they go to bake sourdough bread, all they get is a big flat loaf of disappointment. I’ve been there! I wish I had a photo to show you of my first loaf of “sourdough bread.” It was absolutely flat, pale, and inedible. We all have to start somewhere, I guess.
If your starter has never predictably grown to double its original size after feeding it, then it’s not an active starter. But if you follow a proven sourdough starter plan/recipe, it should only take you about a week or more to achieve an active starter.
How to Fix It
Follow my proven sourdough starter guide that has helped thousands of people make successful sourdough starters from scratch in just 6-7 days. Even if you’ve already tried to make a sourdough starter before, I recommend scrapping it and following my proven plan from the beginning.
Below I’ve included all of the ingredients you will need to create a sourdough starter from scratch and a video that walks you through every step of the process.
Sourdough Starter Tutorial – Grant Bakes
Ingredients You’ll Need
- Whole Grain Rye Flour (Here’s an affiliate link to the rye flour I use from Amazon.)
- Water (Unchlorinated tap water, or bottled spring water work fine.)
Tools You’ll Need
- Glass or Plastic Jar with Lid, 1-2
- Spoon (1)
- Ruber Band (1)
- Digital Scale (Here’s an affiliate link to my favorite one on Amazon.)
Instructions
Watch the video above for step-by-step instructions to make a sourdough starter from scratch in just 6-7 days. If you would like a printable PDF guide that outlines the day-by-day steps for you, sign up for the Grant Bakes email newsletter below and I’ll send you the Sourdough Starter Guide PDF in your first email.
Sign up for the email newsletter here and I’ll send you the Sourdough Starter Guide right away!
About the Author
Grant Yoder
Grant loves to share straightforward, no-nonsense recipes and videos that help people make better sourdough bread at home.
